Chicken Cheesesteak Skillet Peppers

This cheesy chicken cheesesteak skillet is an ultra-satisfying weeknight dinner that captures all the flavor of a Philadelphia classic but skips the fuss of sandwiches and extra pans. In under half an hour you will have juicy chicken sautéed with sweet peppers and onions, covered in a bubbling layer of provolone. It is a go-to in my house on busy nights when we all want big flavor without a big mess.

The night I first tested this recipe I knew it was a keeper when everyone asked for seconds even before their plates were clean. It has turned into our shortcut comfort meal for busy weeks.

Ingredients

• Olive oil: brings moisture and richness to the chicken and veggies opt for a quality extra virgin type if you can
• Yellow onion: brings classic cheesesteak sweetness look for firm onions with tight skins
• Red bell pepper and green bell pepper: create a pop of color and sweet crunchy flavor pick ones that are heavy for their size with smooth skins
• Boneless skinless chicken breasts: the base of the dish slice as thin as possible choose chicken with a pink color and very little liquid in the package
• Italian seasoning: provides herbal depth and complexity fresh or a good dried blend works
• Smoked paprika: adds gentle smokiness and color try Spanish smoked paprika for the best effect
• Kosher salt and fresh ground black pepper: essential seasoning freshly cracked is worth the extra step
• Shredded provolone cheese: supplies stretchy meltiness and classic cheesesteak flavor shred your own if possible for best melting

Step-by-Step Instructions

Prep the Vegetables:

Slice onions and both peppers into similar thin strips so they cook evenly and look attractive in the final dish

Cook the Aromatics:

Warm one tablespoon of olive oil over medium high heat in a large skillet Once shimmering add onions and peppers with a generous sprinkle of salt and pepper Sauté for about eight to ten minutes stirring often until very soft and lightly golden Transfer them to a plate including any delicious juices

Sear the Chicken:

Add the rest of the olive oil to the empty skillet Arrange the thinly sliced chicken in a single layer for proper browning Sprinkle with Italian seasoning smoked paprika salt and pepper Let the chicken cook uninterrupted for several minutes to get a good sear then stir and continue sautéing until fully cooked through

Combine and Cheese:

Return the cooked peppers and onions plus any juices to the skillet with the chicken Stir everything together until evenly mixed Sprinkle shredded provolone over the top then cover the skillet and let it sit until the cheese is fully melted and gooey

Serve It:

Scoop steaming portions onto plates and enjoy while the cheese is still melty and stretchy

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The smoked paprika gives this skillet a flavor boost that makes everyone pause for a second helping I always think about my youngest happily picking out extra bits of melty cheese and sweet peppers with every bite

Storage Tips

Store any leftovers in an airtight container in the fridge for up to three days To reheat microwave gently or toss back into a skillet over medium low until warmed through If you meal prep divide into individual servings for easy grab and go lunches

Ingredient Substitutions

If provolone is hard to find mozzarella works well but add a touch of Parmesan for extra flavor Swap the chicken for thinly sliced boneless thigh meat for even more juiciness For extra veggies throw in some mushrooms or swap yellow onion for sweet onion

Serving Suggestions

Serve the skillet straight from the pan for a casual family dinner For a heartier meal spoon it into hoagie rolls or over fluffy rice A crisp green salad on the side keeps things light and adds crunch

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Cultural and Historical Context

Chicken cheesesteaks are a modern twist on the original beef sandwich from Philadelphia known for its provolone cheese and caramelized onions By using chicken and skillet cooking you get all that iconic flavor without the heaviness or greasy feel

Frequently Asked Questions

→ Can I use a different cheese instead of provolone?

Yes, you can substitute provolone with mozzarella, Monterey Jack, or even cheddar for a different flavor profile.

→ Is it necessary to use both red and green bell peppers?

No, using one color or substituting with another variety is fine. Both add sweetness and color but aren't mandatory together.

→ Can I make this skillet dish ahead of time?

Absolutely. Prepare and store in the fridge. Gently reheat in a skillet or microwave before serving for best results.

→ What can I serve with this chicken skillet?

Popular sides include toasted rolls, rice, mashed potatoes, or a fresh green salad to balance the richness.

→ How do I prevent the chicken from turning out dry?

Slice the chicken thinly and avoid overcooking. Searing it undisturbed and removing it when just cooked ensures tenderness.

→ Is this dish suitable for meal prep?

Definitely. The chicken and vegetables hold up well refrigerated for several days and reheat easily for lunches.